Place the chicken breasts in a gallon size plastic bag, add half of the mayo mixture to the bag. Sprinkle the remaining chili powder over the top. However, using fresh corn, sour cream, and lime juice gives the chili the distinct flavor of freshly grilled Mexcian Street Corn. Another delicious way to make these is with our instant pot. Cut the corn in half and brush with the spice mix. Store leftover soup in an airtight container in the refrigerator for up to 5 days. Put the corn kernels in a bowl and add remaining mayo mixture, cotija cheese, and cilantro. What a delicious recipe for fall! Proceed with the recipe as written. If I could make this every day I would two of my favorite things elote and white chicken chili. I also added some shredded colby on top. Best, Maike. Spread the corn mixture evenly over the top of the chicken. For time constraints, I live alone, I did the Mexican chicken corn chili with boneless chicken thighs, and in a crock pot. Although we love chilis made with pork and beef, chicken has a way of making chili approachable for a larger crowd, including those who dont eat red meat. I actually dont like to freeze this one, because it has a heavy dose of dairy in it. Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Flip the breasts and cook for another 3-5 minutes until the chicken is cooked through. Let the corn cool slightly, then using a sharp knife cut the kernels right off the cob and into a bowl. I made the Mexican Street Corn recipe for a family gathering and the dish was empty! Add the chicken strips and cook until browned for about. Stay up-to-date by following us onInstagram,Facebook, andPinterest. Rub an ear of corn with half a lime, then coat with 2 tablespoons mayonnaise (a spatula works well). Add all ingredients for the avocado cream sauce to a food processor and blender and blend until creamy. Set aside. Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. It is going to be our chicken marinade as well as being mixed with the corn kernels. Prep Time: 10 minutes. Reheat in a saucepan on the stovetop over medium-low heat until warmed through. You can make this fabulous Mexican Street Corn Chili just like any other White Chicken Chili variation, substituting the corn for white beans. Delicious! Add the remaining teaspoon of chili powder to the corn and stir to coat. Find me sharing daily meal-time inspiration on Pinterest, Instagram, and TikTok. Sometimes it helps to have a visual, and weve always got you covered with our cooking show. Step 1 Heat oven to 350. Your email address will not be published. Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil. Remove the corn from the cob and put the charred corn into a large bowl. We were going to dinner at a friends house and I realized an hour before that I needed to bring a vegetable side. Your email address will not be published. Microwave on half power for 1 minute intervals, whipping with a fork in between, until warm and smooth. In step 1, just be sure to saut the veggies in a skillet before adding them to the crock pot. Add cream cheese to a medium size, microwave safe bowl. Turn the heat off and sprinkle in chili powder and cumin. I also freeze fresh-off-the-cob corn kernels this time of year to use when fresh corn is less available. Remove and let cool. Make sure to choose a higher fat content dairy alternative such as oat or soy milk. Add the corn and jalapeos and cook until they begin to char, 5-7 minutes. Garnish with queso fresco and chopped cilantro. Like this recipe? Then season with salt, garlic powder and cayenne pepper. Privacy policy / Terms & Conditions / Accessibility. Do you think this is possible with a crockpot? Add flour to the cooked veggies and stir - cook for 2 minutes or so. Instructions. Serve it alongside some tasty tacos like my Baja Taco Recipe or my Roasted Cauliflower Tacos if you want a veggie-filled dinner. Peel back husks. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts. Heat corn in microwave according to package instructions. Bake in a preheated 350F/180C oven until the chicken is cooked through, about 25-35 . Any chance theres a video or you could expand on how you trim the large chicken breasts to make cutlets? Thank you! You are always coming up with something yummy and new. Combine cup sour cream, cup mayonnaise, 1 peeled and crushed garlic clove (or 1 tsp. In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results. Once cooled, use a knife to cut the kernels off the cob. Brush generously onto corn, sprinkle with cheese and chili powder and serve with lime wedges. First, heat a large, heavy bottomed pot on medium-high heat with 1 tbsp of olive oil. It depends, sometimes Ill do a side salad or sauteed veggies. Ladle into bowls and serve with your favorite garnishes. Directions. Spray or brush each ear of corn lightly with olive oil. Whats not to love? Your email address will not be published. Get free recipes sent straight into your inbox! Just 3 steps for a family friendly meal from the fridge to your table. By commenting I offer my full consent to the privacy policy of A Spicy Perspective. The sweetness of the corn is a perfect balance to the smoky heat from the jalapeno, green chiles, cumin, and cayenne pepper. This dip can get runny if you don't. Also the longer it sets, the more the cheese soaks up any liquids. Season with the salt and pepper during the cook time. Mexican Street Corn Chicken Recipe [Video]. Then season with salt, garlic powder and cayenne pepper. Heat a 14-inch skillet over medium-high heat. Brush the corn with vegetable oil and grill until slightly charred, about 3 minutes per side. In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! If you enjoyed this Mexican Street Corn Chicken Bake, you might like these recipes: The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. So delicious and easy! Mexican Street Corn Black Bean Chicken Bake - this recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob). Chicken also lifts the heavy flavor profile of most chili recipes, so they taste fresh and bright. If using fresh corn, grill it. Save my name, email, and website in this browser for the next time I comment. Taste for seasoning then add more salt and spices if desired. Serve topped with crumbled bacon, cotija, and jalapeno slices. Ifyou like this recipe, you may be interested in these other delicious Mexican inspired recipes: Watchthe video belowwhereRachel will walk you through every step of this recipe. If using a whole cob, cut the kernels off and into a bowl. It was an immediate hit with my whole family! What a great way to warm up on a cool, fall evening; yum! Place the corn on a grill over medium to medium high heat. Place cheese into a large skillet or other serving dish. This was awful. Imagine all of this goodness over baked chicken, and you'll be in love, just like me! Lay the chicken breast flat in a casserole dish, then sprinkle 1 tbsp of the italian dressing seasoning over the top. In a large bowl, mix together butter, mayo, and smoked paprika. Bake uncovered, for 30-40 minutes or until the chicken is cooked through and a meat thermometer inserted in the thickest part of the meat reads 165F. Yummmy! Spray a 139 with nonstick spray. In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine. I had a bag of frozen corn in the freezer and was looking up ways to use it when I found this gem. In a large bowl, mix together corn, mayonnaise, chipotle pepper, salt and pepper, and green onions until well combined. Your email address will not be published. Instructions. Preheat: First, preheat the oven to 350 degrees F and prepare a medium casserole dish with non-stick cooking spray. Instructions. If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick! All Rights Reserved. Brown the chicken on both sides, until nicely browned. Let marinate for at least 30 minutes. Making it again tonight! In a bowl, mix the black beans, black eyed peas, fire roasted tomatoes, corn, onion, bell pepper, garlic, oil, lime juice, and the remaining 1 tbsp dressing mix until combined. Pour in the chicken broth, using store bought broth is an easy way to add extra flavor to the soup. Cook until charred in spots and grill-marked, turning halfway through, about 6 minutes. Remove the chicken and corn from the grill. The combination of the salty Cotija cheese and sweet corn together with the spicy Chili powder tastes so good! Drizzle 2 teaspoons of the oil into a large saut pan and bring to medium-high heat. Sprinkle the cheese over the top and broil for 1 to 2 minutes. Luckily for me, corn is in season and there is a fresh corn stand right around the corner from my house. I will make this again, but will change a few things to see if I can reduce the amount of left over liquid. This Mexican street corn chicken tastes great on top of a bed of pasta or rice. Your email address will not be published. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Here I share the recipes my family loves. Serve warm. Remove from heat and add in butter and salt. Although that corn is served still on the cob, you cant deny how much easier it is to prepare in a baking dish and off the cob like were doing here today. I started my corn, waited a few minutes, then added the chicken to the grill so they were done at the same time. Set aside. Weve taken all the delicious flavors of Mexican Street Corn and made it into a delicious soup that is absolutely killer! Tastes just like Mexican Street Corn, but it's made as a chicken bake! Choose taco-sized corn or flour tortilla, add chicken, top with corn salad, and add a drizzle of avocado cream, top with crumbled cotija cheese and fresh chopped cilantro. 292 calories, 13 g carbs, 5 g sugars, 11 g fat, 3 g saturated fat, 36 g protein, 2 g fiber, 176 mg sodium(, Green: 7 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints, 7 per (1 chicken breast + cup topping) serving (, 30 Minute Meal, Easy Chicken Recipe, Easy WW Dinner, Elote, Weight Watchers. For authentic tacos, use carne asada meat and pico de Gallo. In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine. Place in a Dutch oven; cover with cold water. document.getElementById( "ak_js_5" ).setAttribute( "value", ( new Date() ).getTime() ); RESTAURANT-QUALITY RECIPESYOU Let the corn cool slightly and cut the kernels off the cobs. Once it returns to a boil, reduce the heat to low and simmer 10 minutes. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Heat a skillet over medium heat. In a bowl, mix together the Mexican crema dressing ingredients. Its best to thicken chicken chili with cornstarch. made a small batch to try it first. Pour in the corn kernels, poblano peppers, cotija cheese, lime juice, parsley, salt and pepper. Preheat your grill, gas, or charcoal, to 500 degrees so the flames are at medium high heat. Add salt and pepper, if necessary. Stir in flour and cook for several minutes. Bake covered for 20 minutes, then uncovered for another 20 minutes. Mexican street corn casserole to the rescue! I added picante sauce on the side! Add olive oil and swirl to coat the bottom of the skillet. Cool and cut corn kernels off cob. Instructions. I always recommend trying the recipe as directed first if you are able. We love a little heat so I added a little ground red pepper when I seasoned the chicken. Learn how your comment data is processed. Cook for 3-4 minutes or until fragrant. Grease a baking dish and toss the chicken in. These carne asada street tacos are as Mexican as you can get. This soup is so creamy with the heavy cream. Serve warm. You can find the complete collection of recipes onYouTube,FacebookWatch,orourFacebookPage,or right here on our website with their corresponding recipes. Emily, thanks for the fabulous recipe idea. Making this recipe? As always, check all store bought ingredients for compliance on specific dietary needs. Remove corn from oven then add back to the mixing bowl. Thank you! Pour the mixture into the prepared baking dish. A Carrabba's favorite! I bet this recipe would be good with salmon also. You'll want brown bits to slightly form on the corn and onions, but not too much. This was SO GOOD!!! This Mexican street corn casserole is a Mexican-inspired dish thats perfect for taco Tuesdays, summertime, and any time the cravings for Elote appear. In a casserole dish, lay the thin chicken breasts flat in the dish. Made with frozen corn and Cojita cheese. If you prefer a spicier soup, you can always an extra jalapeo. Reduce to simmer for 15 minutes, then transfer to grill 1-2 minutes to char. It is so delicious and i will be making for upcoming Sunday dinner! Thankyouverymuch, Hey Sommer! I ended up with some leftovers that I was tempted to freeze. Stir in about 4 to 5 tablespoons of the dry seasoning blend. Mexican Street Corn is usually grilled and covered with butter, mayonnaise, Cotija cheese, and cayenne pepper. Cook corn for approximately 8 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I made this recipe exactly as it was written (using the he regular chicken breast cut in half horizontally) cooked for 40 mins on 350 and it was absolute perfection I wont change or add a thing. Remove the chicken from heat. Be sure to leave a comment and provide a Star Rating below, Rigatoni Pasta with Chicken and Sun-Dried Tomatoes. That is what Im saying! Follow us on Instagram and tag @ASpicyPerspective so we can share what youre cooking! Heat a skillet over medium heat. Stir until mixed. 1 cup mayonnaise. Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro. Spread the corn mixture evenly over the top of the chicken. Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Share it with your friends and family! This post may contain affiliate links. 1 pound? * Percent Daily Values are based on a 2000 calorie diet. Add most of the crumbled queso fresco and chopped cilantro (I like to reserve a little of both to sprinkle over the top because its pretty)and stir to combine. Mix all the dry seasoning ingredients well in a small bowl. I look forward to trying more of your recipes!